HEB logo
Bock-Simmered Pot Roast with Black Beans
Prep Time:
15 minutes
Cook Time:
120 minutes
6 - 8 servings

2 to 3 pounds boneless Beef Chuck Roast

1/4 cup flour plus 3 Tablespoons Adams Reserve Southwest or Val Verde Rub

2 Tablespoons olive or vegetable oil

1 each medium-size onion and red bell pepper, chopped

4 cloves garlic, finely chopped

2 cans black beans, rinsed and drained

2 cans tomatoes with green chilies

1 bottle Cookwell & Company Bock & Brown Sugar Marinade


Cut roast into 5 or 6 sections. Combine flour and rub; dredge roast in mixture.
Heat oil in a Dutch oven or 6-quart pot over Medium-High heat 3 minutes. Add roast; sear
3 to 5 minutes per side or until well-browned. Remove to a platter.
Add onion, bell pepper and garlic to same skillet; Sautèacute; 3 minutes. Add beans, toma
toes with green chilies and Cookwell marinade. Scrape bottom of pot with a cooking spoon
to loosen browned bits.
Return roast to pot; bring liquid to a boil. Reduce heat to Low; cover pot and simmer very
gently 2 hours or until tender. Remove lid during last 20 minutes.
Break beef apart with two forks. Serve over rice or in flour tortillas

Nutritional Information

No Nutritional Information Available


Cooking Connections